Sour Dill Pickles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 cups water
1/2 cup plus 1 Tbs Kosher salt ( Diamond Crystal)
!/4 cup distilled white vinegar
10 1- 12 small 3-4 ounces each pickling cucumbers rinsed well. Make sure there are no blossoms on the cukes.
20 sprigs of fresh dill
20 garlic cloves peeled and smashed
1 Tbs dill seeds
1 1/2 tsp white peppercorns
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Directions: |
Directions:1. Bring 4 cups of water to a boil in large saucepan over high heat. Off heat whisk in remaining 4 cups water and the vinegar. Let cool to room temperature.
2. Using sterilized tongs, tightly pack the cucumbers, dill, garlic and spices into sterilized gallon crock or jar with tight fitting lid, leaving 2 inch space at top of jar.. Fill jar with brine leaving 1 inch space at top of jar making sure the cucumbers are all submerged.. (Reserve remaining brine in the refrigerator. Press piece of parchment paper against surface of brine then weight with a small plate or bowl. This keeps the cucumbers submerged. Cover the jar with triple layers of cheesecloth and secure with rubber band. Store at room temperature away from direct sunlight.
3. Check pickles daily skimming off any residue on surface of brine and topping off with reserved brine, as needed to keep pickles submerged. Taste pickles after about 10 days to gauge level of fermentation. Pickles should be yellow-green in color. For more sour pickle flavor allow to ferment for up to 11 days longer. Remove cheesecloth and refrigerate pickles for up to one month. |
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Number Of
Servings: |
Number Of
Servings:10 -12 pickles |
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